Carrot soup with plums
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Carrot soup with plums
  Soups    Vegetables    Carrots  
Last updated 6/12/2012 12:46:44 AM. Recipe ID 7150. Report a problem with this recipe.
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      Title: Carrot soup with plums
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      1 lb Small carrots
      1    To 2 small turnips
      6    Cups, good homemade chicken
           -stock
      1 tb Honey
      2 tb Dijon mustard
      2    To 4 tbsp chopped parsley
      1    To 2 tbsp chopped fresh
           -tarragon
      2    To 3 tbsp butter
      6    To 8 pitted plums
 
  Rind and juice of 2 oranges Salt and pepper
  
  Grate the rind from the oranges.  Squeeze 1/4 cup fresh orange juice.
  Clean the carrots and trim the stems. If the carrots are small, cook
  whole; if they are larger, cut into any shape so they will cook in
  about 10 minutes. Peel the turnips and cut into 1/2 inch pieces. In a
  saucepan, cook the vegetables in the orange juice on slow heat until
  tender. Add the chicken stock and let the vegetables steep on a slow
  flame for another 10 to 15 minutes.  Remove to a blender and puree
  until smooth; correct the seasonings.  Make a compound butter by
  combining the orange rind, honey, mustard and herbs with softened
  butter. Halve the plums and then slice each half into thin slices
  that can be fanned out. Ladle the soup into bowls; garnish with a
  piece of the compound butter and the plums.
  
  Posted by Sharon Stevens. Courtesy of Fred Peters.
 




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Recipe ID 7150 (Apr 03, 2005)

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